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Potatoes Harra with Red Chile Sauce and Pickled Fennel inspired by Oleana
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Potatoes Harra with Red Chile Sauce and Pickled Fennel

Appetizer Vegetarian Vegan Gluten-free Dairy-Free
This vibrant potato dish combines crispy, golden potatoes with a spicy red chile sauce, tangy pickled fennel, and briny olives. The combination of heat, acidity, and herbaceous notes creates a complex appetizer with layers of flavor and texture. Inspired by Lebanese cuisine, this versatile dish serves as a flavorful starter or can accompany grilled meats and fish as a robust side.
Prep Time 30 mins
Cook Time 35 mins
Inactive Time 60 mins
Total Time 125 mins
Servings 6

Ingredients

  • 2 lbs Yukon Gold potatoes (About 6-8 medium potatoes)
  • 1/4 cup Olive oil (Divided)
  • 1 medium Fennel bulb (Thinly sliced)
  • 1/2 cup White wine vinegar
  • 2 tsp Granulated sugar
  • 4 whole Dried red chiles (Such as guajillo or Aleppo)
  • 1 large Red bell pepper (Roasted, peeled and seeded)
  • 4 cloves Garlic cloves
  • 1 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1 tbsp Tomato paste
  • 2 tbsp Lemon juice
  • 1/3 cup Green olives (Pitted and halved)
  • 1/3 cup Fresh cilantro (Roughly chopped)
  • 2 tbsp Fresh mint (Roughly chopped)
  • 1 1/2 tsp Salt (Divided)
  • 1/2 tsp Black pepper

Tools You'll Need

  • Large pot
  • Large baking sheet
  • Food processor
  • Small saucepan
  • Heatproof bowl
  • Spatula
  • Sharp knife
  • Cutting board

Chef's Tip

For the crispiest potatoes, parboil them briefly before roasting, then allow them to steam dry completely. Tossing the hot potatoes in a bowl to rough up the edges creates more surface area to crisp in the oven. Be sure to spread them in a single layer with plenty of space between pieces for proper browning.

Instructions

  1. Pickle the fennel: In a small saucepan, bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Place sliced fennel in a heatproof bowl, pour hot vinegar mixture over, and let cool. Cover and refrigerate for at least 1 hour.
  2. Preheat oven to 425°F (220°C).
  3. Prepare potatoes: Cut potatoes into 1-inch cubes. Place in a large pot, cover with cold water, and add 1/2 teaspoon salt. Bring to a boil, then simmer for 5 minutes until partially cooked but still firm.
  4. Drain potatoes thoroughly and return to the hot pot. Shake the pot to roughen the edges of the potatoes.
  5. Transfer potatoes to a large baking sheet. Drizzle with 3 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and black pepper. Toss to coat.
  6. Roast potatoes for 30-35 minutes, turning halfway through, until golden and crispy.
  7. Meanwhile, make the red chile sauce: Remove stems and seeds from dried chiles. Place in a small bowl and cover with hot water. Let soak for 15 minutes, then drain.
  8. In a food processor, combine soaked chiles, roasted red pepper, garlic, cumin, coriander, tomato paste, lemon juice, and remaining 1 tablespoon olive oil. Process until smooth. Season with salt to taste.
  9. To serve, toss hot roasted potatoes with the red chile sauce. Transfer to a serving dish.
  10. Top with drained pickled fennel, green olives, cilantro, and mint.

Plating

Arrange the vibrant red-coated potatoes on a large shallow serving dish. Scatter the bright pickled fennel slices, green olive halves, and fresh herbs over the top for color contrast. Drizzle any remaining sauce around the edges of the dish. Optionally, add a few whole dried chiles as a decorative garnish to hint at the flavors in the dish.

Storage & Reheating

The potatoes are best served immediately after roasting for maximum crispness. The red chile sauce can be made up to 3 days ahead and refrigerated in an airtight container. The pickled fennel can be refrigerated for up to 1 week. If you need to make ahead, roast the potatoes and prepare the sauce separately, then reheat the potatoes in a 400°F oven for 5-10 minutes before tossing with the sauce and garnishing.

About This Recipe

These Potatoes Harra draw inspiration from the Lebanese side dish batata harra, which translates to 'spicy potatoes.' Oleana's interpretation adds pickled fennel for brightness and acidity, which cuts through the richness of the crispy potatoes and spicy sauce. The addition of olives provides briny notes that complement the earthy spices, creating a harmonious appetizer that balances heat, acid, and aromatics in the Mediterranean tradition.

How did it turn out?

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